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Use electric beaters to beat the cream cheese until smooth. Add the sugar and vanilla and beat until combined. Gradually beat in the cream until mixture has thickened. Place in the fridge for 30 minutes.
Place the cheesecake mixture into a piping bag fitted with a large star nozzle. Pipe the cheesecake mixture into the cones to fill, then continue piping to achieve a large swirl on top.
Insert the flakes into the cheesecake to serve.